2016 Raventos i Blanc de Nit Cava Rose
Coming from the family that created the world's first Cava in 1872, and later got Cava recognised as a DO, one can expect a lot from the De Nit. Revealing true Spanish pride, Raventos I Blanc De Nit Rose is a uniquely Spanish experience. Raventos does things a little differently, farming their own vineyards of Macabeo, Xarel-lo and Parellada (the traditional Cava grapes) and bottling by the specific vintage, just as they do in the best years in Champagne.
De Nitis a pale, baby pink sparkler showcasing the characteristics of its four grapes blend; fruitiness and citric taste from the Macabeo; balance, body and acidity from the Xarelo; the lovely color and hint of bitterness at the end from the Monastrell and the finesse and elegance from the Parellada. The result is an innovative wine with freshness, complexity and elegance.
The nose reveals beautiful scents of rosewater perfume, strawberries and morello cherries. The refreshing palate fills your mouth with small, ample bubbles, the fruit, minerality and toast seamlessly intertwined. The wine goes well with seafood, Spanish tapas, chocolate dessert or just pure chocolate.
But before coming to the attributes of the Cava, a bit about the back story - this lovely rosé sparkling came about as the result of a mistake. "We wanted to make a Rosé Cava with our indigenous Xarelo grapes and Pinot Noir grapes. But the Pinot Noir was planted on a vineyard at the top of the property. The location did not allow us to control the colour of the grapes. The result was a ros_ much darker than we wanted. So we abandoned the idea of using Pinot Noir and instead, blended the Xarelo with Monastrell grown on a vineyard on our property that is next to a lake giving us a rosé with a lovely, pale colour," reveals Escala.
Intriguing like the night, and full of mystery: a rose body that conceals the soul of a white. Monastrell grapes impart a special complexity and elegance to De Nit, without affecting the rich freshness characteristic of all Raventos wines. The grapes are harvested by hand and rapidly delivered to the winery, where they are processed via a gravity flow system. At each stage of the production process the atmosphere is controlled by dry ice. Assemblage is followed by bottle fermentation and ageing for at least 15 months in the neck-down position.
‘De Nit’ is a blend of 42% Macabeo, 37% Xarel.lo and 14% Parrellada with the addition of 7% Monastrell for complexity and its pale pink color. All grapes come from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. The primary fermentation is in stainless steel with the secondary fermentation in bottle. It is aged for at least 18 months on the lees before release. ‘De Nit’ means ‘Of the Night’ in Catalan.
91 points Wine & Spirits: "De Nit is based on monastrell and comes from the vineyards of La Barbera, La Plana and Viader, where the soils are deep loamy clay. This sparkler is focused on sour cherry flavors, seeming to deliver those flavors in the bubbles, pointed and firm. This is refreshing, juicy, crystalline in its fruit expression. (Aug 2018)"
Spain, Penedes, West of Barcelona
42% Macabeu, 37% Xarel·lo, 14% Parellada, 7% Monastrell
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